Topic: Working in a takeaway

[Bobby Bhuna]

I thought of trying a similar deal. There's a new BIR opening right under my flat and I've chatted to the guys setting it up briefly. The hob's they were putting in looked sinister! ;D

Anyways, I'm a programmer by trade and noticed by the business card that they have no web site. I think I'm going to ask if I do them a reasonable site (probably take me maybe 10 hours or so), would they take me through a base sauce and Madras because I'm super interested in Indian cooking but can't seem to get it quite right at home. They can only say no...

Anyways, I better see if their curry's any good first. If not I'll knock some up and take it downstairs to let them try it!

[Curry King]

Go for it BB, thats the thing the worst that can happen is they say no, good luck 

[Mag1973]

I'd give it a try if I were you BB,like CK says you haven't anything to lose, and you may gain a lot.

I watched my friend prepare his base yesterday but hit a problem almost straight away when I asked him the quantities of each ingredient as his answer was "I don't measure, I just know".
Of course I came home and tried a rough scaled down version trying to equate the quantities I saw.
I use an extra hot chilli powder and so misjudged the amount when using the base to make a madras, the curry tasted fine but nearly blew my head off, I'm going to remake the madras tomorrow using a smaller amount of chilli powder and force 2 of my friends to test it for me.
His base is quite simple compared to some and he uses a LOT less oil,just enough to put a film over the base is the way he put it.
Its a waste of time me putting the base up at the moment because in the final 10 minutes he turns the heat up and adds his 'masala mix' and I haven't yet coaxed the recipe out of him.
I also need to work out a definitive scaled down version depending on the outcome of future taste tests.
My wife is already sick to the teeth with eating curry and being my 'taste tester' ;D

[joshallen2k]

Keep at it! Looking forward to your reports!

-- Josh

[JerryM]

His base is quite simple compared to some and he uses a LOT less oil,just enough to put a film over the base is the way he put it

very much agree - i've been amazed how good an "onion only" base tastes with very few spices (turmeric & paprika)(see the CR0 development base thread).

same again on the oil - i now believe the only reason for using more oil is to reclaim. too much oil left in the base definitely reduces the taste significantly.

know exactly how the good lady "taste tester supremo" is feeling - mine keeps telling me the same  ;D

[joshallen2k]

I think this may be a case of different practices at different restaurants.

The Saffron base - acknowledge by many to be a good one - uses plenty of oil, and per SnS, they do not reclaim oil.

-- Josh